The most affordable mushrooms - oyster mushrooms have a delicate taste and cook very quickly. They contain essential amino acids that are almost identical to meat, which is why they are especially recommended for a vegetarian menu. Oyster mushroom soups have a sweet aftertaste that perfectly complements a variety of ingredients.
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How to choose oyster mushrooms for soup
When choosing mushrooms for soup, pay attention to their smell, it should be weak and slightly damp. A smell with notes of rottenness indicates a spoiled product.
Externally, oyster mushrooms should be light, with a trimmed leg. Dark rusty spots on the surface of the mushrooms indicate that they have been lying for a long time. To the touch, the product should be resilient, soft, light moisture is allowed.
Cracks in the mushroom cap indicate some product dryness, which means that a quality broth for the broth will not work. Mushrooms can be stored in the refrigerator for no more than 5 days. Before cooking, rinse oyster mushrooms with running water and pour over boiling water, it is not necessary to clean them, unless indicated in the recipe.
Simple oyster mushroom soup with potatoes: a classic recipe
The oyster broth in this soup is saturated, has a dark color and a strong aroma. The dish can be attributed to lean, vegan, diet. If you wish, you can put more potatoes than indicated in the recipe. This will make the soup even more satisfying.
You will need:
- oyster mushrooms - 300 g;
- carrots - 1 pc.;
- potatoes - 5 pcs.;
- onion - 1 pc.;
- Provencal herbs to choose from - 15 g;
- vegetable oil - 50 ml;
- fresh parsley - 10 g.
Peel and cut the potatoes into cubes, put it boil in salted water in a pan. Peel the carrots, grate and add half to the potatoes in water.
Wash oyster mushrooms and divide in half. Cut the first half of the mushrooms into large pieces and send also to the potatoes, finely chop the second part and set aside for now.
Heat vegetable oil in a pan, fry finely chopped onions and the second half of grated carrots. When the onion is gilded, put in it pre-chopped oyster mushrooms and lightly salt to taste. Fry the mushrooms until they are browned.
After the potatoes are cooked, put the frying with mushrooms in a pan and bring the broth to a boil again. Add Provencal herbs, turn off the heat and let the soup brew for 7-10 minutes.
Pour the mushroom broth with oyster mushrooms into plates and sprinkle with finely chopped parsley. Serve the soup with rye crackers.
Oyster and chicken soup
This rich variation of the recipe is suitable for winter dinners. A thick, nutritious broth, a combination of meat and mushroom proteins will come in handy for both athletes and adolescents, whose body is undergoing a process of rapid growth. Mushroom soup made from oyster mushrooms and chicken does not cause drowsiness or a feeling of overeating in the stomach, but saturates with one serving.
You will need:
- oyster mushrooms - 250 g;
- chicken fillet - 100 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- celery - 5 g;
- leeks - 10 g;
- parsley - 15 g.
Wash the chicken fillet and peeled onion, put in a pan, fill with water, add salt and boil until cooked. When boiling water, do not forget to remove the foam.
Remove the meat, cool and cut into small pieces. Throw the bulb. First send the peeled and diced potatoes to the broth, and after 15 minutes put the oyster mushrooms chopped into large slices into the same place.
After 10 minutes, put the chicken meat back in the pan and cook for another 15 minutes. After that, the soup will be ready. Serve it by sprinkling with fresh herbs parsley, celery and leek.
Oyster and noodle soup
Oyster and noodle soup is a simple but satisfying lunch option. It’s good if you cook the noodles yourself, but purchased especially egg noodles will be good. You need to choose its long and thin forms. Use boiled chicken eggs for piquancy in the recipe, they will improve the texture and taste of the dish.
You will need:
- oyster mushrooms - 250 g;
- noodles - 50 g;
- onions - 1 pc.;
- potatoes - 4 pcs.;
- eggs - 2 pcs.;
- tomato paste - 30 g;
- parsley - 50 g;
- green onions - 10 g;
- vegetable oil - 60 ml.
Cut the potatoes into strips, send it to boil in salted water. Peel and chop the onion, lightly fry it in vegetable oil, add tomato paste to the pan.
Cut oyster mushrooms and put on the onion, salt the mixture a little and fry until browned. When the potatoes are cooked, add the mushroom roast to the pan, put the noodles.
Stir and bring the soup to a boil, stirring occasionally so that the noodles do not stick together. After boiling, turn off the heat and let the soup brew for 5 minutes under a closed lid.
Hard-boiled eggs, peel and cut them in half. Separate the yolks, grate, and chop the whites with a knife. Add these ingredients to the mushroom soup. Shuffle. The soup is ready, serve it with parsley and finely chopped green onions.
Oyster soup with white wine
The spices offered in the soup recipe are optimally selected, but depending on taste preferences, you can remove something or add other spices.
You will need:
- oyster mushrooms - 400 g;
- chicken stock - 1.5 l;
- dry white wine - 80 ml;
- butter - 100 g;
- flour - 50 g;
- onion - 2 pcs.;
- nutmeg - 3 g;
- dried cilantro - 5 g;
- dried dill - 10 g;
- ginger - 3 g;
- paprika - 3 g.
Peel and chop the onion, spasser it in half the butter in a pan. Cut the mushrooms into thin, but large slices, put to the onion, salt everything to taste.
Bring the broth to a boil, pour two soup ladles into a separate cup, and then pour white wine into the soup. Send the mushrooms fried with onions into the broth.
Heat the remaining butter in a pan and pour in the cast broth, add flour, chopped dill and cilantro, paprika, ginger, and nutmeg.
Mix everything thoroughly so that no lumps of flour form, and keep on fire until the sauce thickens slightly. After this, pour the sauce into the pan, bring the soup to a boil, turn it off and leave it to stand under the lid for 15 minutes. Serve oyster soup and white wine with sour cream.
Oyster soup with cream cheese
Cream cheese gives the mushroom soup a soft creamy taste. The broth is obtained in white with a beautiful pale yellow hue. However, it is important to use only a quality processed product with a natural composition so that the soup does not exfoliate.
You will need:
- processed cheese - 2 pcs.;
- oyster mushrooms - 300 g;
- onion - 1 pc.;
- potatoes - 4 pcs.;
- sunflower oil - 50 ml:
- parsley - 5 g.
Peel and dice the potatoes. Pour 2 liters of water into the pan, put on the fire and add potatoes to it, salt. Peel and finely chop the onion, peel the carrots and grate.
Heat sunflower oil in a frying pan, put onions with carrots and sauté vegetables until golden brown. Cut oyster mushrooms into slices and add to the pan, salt and mix everything. Fry the mushrooms for 3-4 minutes, stirring.
Put the prepared mushroom roast in a pan. Cut the cream cheese into thin slices and gradually spread them into the broth, stirring constantly, so that they dissolve rather than stick together.
Cook the soup until all the cheese has melted in the broth. After that, let the dish stand for 5 minutes with the lid closed and pour on the plates. When serving, garnish the dish with a sprig of parsley. If you wish, you can serve garlic croutons with mushroom soup.
Oyster soup cooked in a slow cooker
For a slow cooker, you need to prepare all the ingredients and choose the right cooking mode. Slow cooker mushroom soup will preserve more beneficial properties of the products.
You will need:
- oyster mushrooms - 200 g;
- potatoes - 4 pcs.;
- rice - 30 g;
- onion - 1 pc.;
- young garlic - 5 g;
- carrots - 1 pc.;
- sour cream - 50 ml;
- sunflower oil - 50 ml.
Pour sunflower oil into the multicooker bowl, put finely chopped onions, grated carrots. Set and enable the “Frying” or “Baking” mode. After 3 minutes, add finely chopped mushrooms and garlic crushed in the press to the bowl.
After another 5 minutes, pour rice into the bowl, fry it for 5-7 minutes and turn off the mode. Pour water into the bowl and salt. Cut the potatoes into strips, put in the bowl, mix everything and close the crock-pot with a lid.
Select the mode: “Soup”, “Stew”, “Multi-mode”, and set the time to 30 minutes. After the beep, turn off the multicooker and let the soup stand for another 10 minutes. Pour the oyster soup on plates and season with a spoonful of sour cream or low-fat cream.
